Orange Chicken Recipe

Name: Orange Chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese-American
Ingredients: 1 lb boneless skinless chicken thighs, cut into bite-sized pieces; 1/2 cup cornstarch; 2 large eggs, beaten; 1/4 cup all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon white pepper; Vegetable oil for frying; 1/2 cup orange juice; 1/4 cup granulated sugar; 2 tablespoons rice vinegar; 2 tablespoons soy sauce; 1 tablespoon orange zest; 2 cloves garlic, minced; 1 teaspoon grated fresh ginger; 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry); 1 teaspoon sesame oil; Green onions and sesame seeds for garnish

Chinese-American · Main course · 35 min total

Orange Chicken recipe videos

A popular Chinese-American dish featuring crispy fried chicken pieces coated in a sweet and tangy orange sauce. This homemade version is just as delicious as takeout but healthier and easy to make.

20
min prep

15
min cook

4
servings

480
kcal/serving

Ingredients

1 lb boneless skinless chicken thighs, cut into bite-sized pieces
1/2 cup cornstarch
2 large eggs, beaten
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon white pepper
Vegetable oil for frying
1/2 cup orange juice
1/4 cup granulated sugar
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon orange zest
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
1 teaspoon sesame oil
Green onions and sesame seeds for garnish

Instructions

In a bowl, combine chicken pieces, cornstarch, beaten eggs, flour, salt, and white pepper. Mix until chicken is evenly coated.
Heat about 1 inch of vegetable oil in a deep skillet or wok to 350°F (175°C). Fry chicken in batches until golden brown and cooked through, about 4-5 minutes per batch. Drain on paper towels.
In a small saucepan, combine orange juice, sugar, rice vinegar, soy sauce, orange zest, garlic, and ginger. Bring to a simmer over medium heat.
Stir in the cornstarch slurry and cook until the sauce thickens, about 1-2 minutes. Remove from heat and stir in sesame oil.
Place the fried chicken in a large bowl, pour the sauce over, and toss to coat evenly. Garnish with green onions and sesame seeds. Serve immediately over steamed rice.

Tips

For extra crispiness, double-fry the chicken: fry once at 325°F for 3 minutes, then again at 375°F for 2 minutes.
Adjust sweetness and tanginess by adding more sugar or vinegar to taste.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to restore crispiness.

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